Makes 4 servings (serving size: 1 1/2 cups soup, 1 teaspoon herb oil)
Photo: Andrew McCaul
3 tablespoons chopped fresh flat-leaf parsley
3 tablespoons olive oil
1/4 cup chopped fresh tarragon, divided, plus more leaves for garnish
2 medium shallots, chopped
2 cups low-sodium vegetable broth
2 1/2 cups frozen peas
1 ripe avocado (8 ounces), peeled and pitted
1/2 cup plain fat-free yogurt
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
How to Make It
Combine parsley, olive oil, and 2 tablespoons tarragon in a blender; blend until smooth. Strain mixture through a fine-mesh sieve, pressing on chopped herbs. Reserve 1 tablespoon herb oil (discard herb solids).
In a saucepan, combine shallots, broth, and 2 cups water; bring to a boil. Reduce heat to medium low and simmer, partially covered, until shallots are tender (10 minutes). Add peas; simmer until cooked (3 minutes).
Working in batches, transfer pea mixture to blender with avocado, yogurt, remaining 2 tablespoons tarragon, and salt and pepper; blend until smooth. (You can also use an immersion blender to blend soup in saucepan.) Divide soup among 4 bowls, drizzle with reserved herb oil, and garnish with additional tarragon leaves.
The yogurt added a great zing to the flavor in this recipe. It was decent, but I didn't like the texture. Great if you're going to use it all up in one sitting, but not really something to eat day after day.
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